Scalability doesn't have to be a dirty word

There is a growing trend that labels everything that is big, inherently bad. However, scalability actually builds quality control, consistency of service and has broadened the range of quality food available in the restaurant sector, says Nicola Broadhurst, Head of Franchising at Stevens & Bolton LLP, in a recent article featured in Retail and Leisure International magazine.

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Nicola Broadhurst

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